Ingredients
- 2 punnets raspberries
- 4 tablespoons caster sugar
- 50 ml sweet red wine or sweet dessert wine
- 284 ml double cream
- 284 ml fat-free natural yoghurt
- a few sprigs fresh mint, to serve
- 1 pack langues de chat biscuits or any thin, all-butter biscuits
Method
Place the raspberries in a bowl, sprinkle with the sugar and wine and set aside for a few minutes to macerate.
Whip the cream to very soft peaks in a separate bowl and stir in the yoghurt. Fold half the cream and yoghurt mix into the raspberry mixture to get a bright pink cream. Now gently fold in the remaining cream and yoghurt mix to give a ripple effect. Divide between 6 glasses or tumblers.
Top each with a mint sprig and a few langues de chat biscuits poked in the top.
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